Lower-Calorie Tres Leches Cake

This is a lighter take on tres leches that still gives you that soft, soaked texture without feeling too heavy. It’s simple to make and perfect to keep in the fridge for a few days.

Ingredients (9×13 pan)

1 box Pillsbury Zero Sugar Yellow Cake Mix
1 can (12 oz) fat-free evaporated milk
1 cup unsweetened vanilla almond milk
¼ cup whole milk
1 tub (8 oz) zero sugar Cool Whip
Freeze-dried strawberries, crushed
Fresh raspberries, for topping

Instructions

Preheat your oven and prepare the cake mix according to the box instructions using the listed ingredients. Pour the batter into a 9×13 pan and bake as directed. Let the cake cool completely.

In a bowl, whisk together the evaporated milk, almond milk, and whole milk.

Once the cake is fully cooled, use a fork to poke holes all over the surface. Slowly pour the milk mixture evenly over the cake, letting it soak in.

Cover and refrigerate for at least 4 hours, or overnight for the best texture.

Once chilled, spread the Cool Whip evenly over the top. Finish with crushed freeze-dried strawberries and fresh raspberries.

TIPS

The longer it chills, the better it tastes. Overnight is ideal.

Pour the milk mixture slowly so it soaks evenly into the cake.

Keep it stored in the fridge and serve cold.

Calorie Breakdown

Whole cake: about 3,120 calories

Per slice:
12 slices: about 260 calories each
10 slices: about 312 calories each
8 slices: about 390 calories each